Ingredients

• 1 green bell pepper
• 1 medium onion
• 2 garlic cloves
• 1 pound lean, boneless pork
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 2 tablespoons pineapple juice
• 2 tablespoons vinegar
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon canola oil
• 4 flour tortillas, 8″ size

Preparation

1. Slice green pepper and onion. Mince garlic cloves. Slice pork across grain into 1/8″ strips.
2. Combine garlic, oregano, cumin, pineapple juice, vinegar and hot sauce in a gallon-size, zip-top, plastic bag. Add pork and marinade for 10 to 15 minutes.
3. Preheat oven to 325° F. Wrap tortillas in foil and heat while preparing pork.
4. Heat a heavy skillet or griddle until hot. Add the oil, onion, green pepper and pork strips. Stir-fry until pork is no longer pink, about 5 minutes.
5. Divide into 4 portions and serve with warm flour tortillas.

Helpful hints

• Adjust meat portion if you require more or less protein. Ask your dietitian for additional assistance.